1 Ocak 2020 Dergi makalesi Açık Erişim

Meral, Hacer; Karaoglu, M. Murat

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{
  "@context": "https://schema.org/", 
  "@id": 6851, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Ataturk Univ, Fac Agr, Food Engn Dept, TR-25240 Erzurum, Turkey", 
      "name": "Meral, Hacer"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ataturk Univ, Fac Agr, Food Engn Dept, TR-25240 Erzurum, Turkey", 
      "name": "Karaoglu, M. Murat"
    }
  ], 
  "datePublished": "2020-01-01", 
  "description": "In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at -18 degrees C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.", 
  "headline": "The effect of the stale bread flour addition on flour and bread quality", 
  "identifier": 6851, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "The effect of the stale bread flour addition on flour and bread quality", 
  "url": "https://aperta.ulakbim.gov.tr/record/6851"
}